Homemade cheese made from sour milk. Yak zrobiti sir with sour milk

Hello, dear guides, I’m glad that you came to the page of the blog “about relish”!

Recently, watching TV, I began to doubt the content of one of my favorite and most popular products - syrah. Pobojuvannya having started to visit store goods. Having checked the warehouse using traditional methods, I discovered that seven out of ten items are not clear enough. Virologists, in the race for profit, sacrifice valuable products and our health. I don’t dwell on specific brands, the language here is not entirely about them.

And also saying: “if you want to earn something good, then earn it yourself.” And to be honest, no one wants to make a fool of themselves. So I set myself the task of preparing the cheese on my own. This process seemed much more complicated and cost-effective. But in truth, everything appeared as if by chance.

So the Raja is not afraid to try it. Just rely on my evidence, follow the instructions, and you will prepare a wonderful, brown, budget-friendly and even tasty homemade product, a warehouse that you know melodiously.

Now let's get to the recipe.

Kharchova value per 100 g.

BJU: 13/17/10.

Kcal: 240.

GI: middle.

II: high.

Preparation time: 15th century

Number of servings: 700 rub.

Ingredients of the dish.

• Sour milk or sour milk - 4 l.

Recipe for bleaching.

If your milk has become sour with a lot of milk, this product can be reanimated and prepared from a new, even more delicious and brown homemade cheese.

Place our main and single ingredient in a heavy saucepan and heat over low to medium heat, avoiding burning. To ensure an even flow of the mixture, stir for 5-10 minutes until it gets hot. Always do not bring the milk to a boil, otherwise the cheese will become “humic.”

Now we are preparing the equipment for juicing the milk: we put a drushlyak on a deep container, and on top of it we put a piece of gauze that has been burned in a ball (in my case, the fabric is almost balls).

When gray plastic begins to appear on the surface, the slab will become wet.

The product that is missing in the middle is our homemade, tender and even savory cheese.

The wine contains a little sour taste, which can be tasted on its own, seasoned with sour cream and herbs, or spread on a piece of bread, or as the main ingredient of cheese dough for plain dumplings or cheese bread.

How to make homemade cheese from sour milk

To prepare meni you will need at least 3 liters of fresh cow's milk.

I pour the licorice milk into the saucepan, without covering it with the lid, and pour it into the sourdough container. To speed up the process, you can add a tablespoon of sour cream or a pickle of bread. This process is trivatime up to 2 d_b. I respect that the warmer it is in the room, the sooner it will become sour. You can cover the pan with gauze.

If the milk is sour (or sour), it will have a thick, jelly-like consistency, then it’s time to cook. I stir the sour milk and put it on high heat.

I will stir the heating of sour milk. I check when it heats up to a temperature of about 40 degrees and remove it from the fire. Until that time, the sour milk will already be divided into strong white cheese and milk. What it looks like at this moment is a properly heated cheese can be seen in the photo.

It is very important not to overheat it, otherwise homemade cheese will turn out to be tough. I don’t use a thermometer, I just dip my finger in the heated sour milk (it doesn’t have to be hot) and focus on the appearance of the product.

Having recognized the fire, I pour it into a sieve. I’ll pour it sideways so that the glass is creamy. I'll stir it for an hour.

After a year, the brown and savory homemade cheese will be lost in the dishes. You can make it from sour milk at home, as you know, it’s easy and simple. It was too late to simply transfer the cheese to a plate.

A three-liter can of fresh milk yielded about 400 grams of homemade milk. You can eat it any way you like: from greens and sill, sour cream, honey and fruit.

And also, from homemade siur comes a miracle vipichka and desserts.

I hope that you will benefit from my recipe. It's so easy to prepare syrah at home in the right way!

By 10/06/2015

How often we buy sour milk in stores. Either the term of attribution has passed, or it was saved incorrectly, but it is no longer possible to drink it, risking the discord of the shank. Don’t rush to waste your money at the sewer. Nothing bad has happened to the milk yet, the fermentation process has just slowed down. For the human body, the first stage of fermentation of the dairy product is manual: when the fermentation is complete, it is still not there and when the fermentation is over.

We added milk, which is already on the way from the first to the remaining stage. Therefore, it is no longer possible to drink it, except that it is pasteurized at the factory, and then forgotten on the counter or in the refrigerator, milk can become a dirty brown natural product.

warehouses

• Milk
• Litrova Sklyana Bank
• Deep saucepan - with sides larger than a liter jar
• Drushlyak
• Tarilka
• A bowl
• Gauze

The process of cooking at home

1. Pour the sour milk into a liter jar, cover with a serving glass and pour in a warm, dark place until completely sour. It is your fault to leave a full-fledged sourness. If the jar is not afraid, then through the extraction the milk plastics will rise to the top, as in the photo. To speed up the souring, you can put a piece of black bread, a spoonful of sour cream and kefir in the jar.
2. Prepare a saucepan. Place a towel or a serving dish on the bottom. If you can’t make anything, place the jar in a jar on the bottom of the saucepan, as it may crack due to high temperature.



3. Place the jar on the towel, and then carefully pour cold water into the pan up to the top of the jar. When placing a jar that has already been filled with water, it is important to properly open the liquid. YOU CAN NOT MIX the jars together. It’s okay if the edge of the water doesn’t match the edge of the middle of the jar. 2-3 cm does not greatly adjust the thermal balance.



4. Cover the jar with a plate. Select its diameter so that the pan is closed as much as possible. Heat the water to boiling. Replace the fire and pour 5-10 layers on the stove. In just one hour, the whites in the jar will burn. The strength of the future cheese lies in the waste of heat treatment.



When you bring the steam lazna to a boil and immediately soak it in, the cheese will be tender and soft. If you fill the jar with boiling water for 10 minutes, remove the resulting dry granular cheese.

5. Remove the jar from the pan and let cool. Do not put breasts that are on fire into a jar.



6. Place the crust on a bowl and cover it with a thin ball of gauze.
7. Throw it onto the stack instead of the can. The sire is obliged not to spread out like a shapeless mass, but to lie in the trash with whole little breasts.



8. Form a knot, take the ends of the gauze at once, squeeze them together and hang them somewhere so that they can be removed from the liquid. I tie the gauze together with a rubber band and hang it on the faucet over the kitchen sink in the evening. I take the wrap and serve it until eaten.



9. The milkweed that has been lost in the bowl contains pieces of bark, lively and tasty, so its share can be even different.



10. Whether you rub it on the skin in the facial area or the décolleté area, you can preserve your youth, prepare savory condiments (mlin, okroshka, pies, etc.), or simply drink this savory taste with the milk , rejuvenating in the middle .
11. Just enough cheese comes out of a liter of sour milk. Approximately 150 grams.



Recipe from navantazhennya

During the Radian hours, when everything, including top butter, was on coupons, our fathers beat it with rare (maybe kefir) sour cream. If 1 liter of sour cream is simmered for 1.5 years in a three-liter jar, you will get exactly 200 g of top butter and white cream. The butter was washed with cold water, and the return was put on a water lazne, just as milk had recently soured, and the low-fat cheese was removed from it. On the basis of the sirovatsi, which had lost its sire, they started a millennium. The mlints were coated with freshly churned top butter and the freshly squeezed syrup was roasted in them. There is no hopeless technology that our mothers are using to simply indulge their family, today we can use Vikoristan in order to eat natural products, and not their surrogates.

Sir is a valuable source of calcium and protein, an undeniable leader among dietary herbs, which is recommended to prevent the whole “bouquet” from getting sick. Today, many people are interested in commercially prepared fermented milk products and carefully collect secrets that show how to make cheese from sour milk on their own.

Advantages of the product prepared at home:

1. Natural warehouse, without preservatives and vegetable fats, which preserves all the necessary vitamins, minerals, enzymes.
2. The ability to regulate the juiciness, thickness and fat content of the herb - homemade cheese should be tender, flaky, with the required amount of acid.

You can prepare it in different ways.

There is only one rule for smut - clear, over-stirred milk. It would be good from a domestic cow (it is recommended to boil it first!), but it is also acceptable from the store, as long as it is thoroughly pasteurized, with an uninterrupted preservation period.

For any of these ways we need:

• soured milk;
• metaleve sieve or drushlyak;
• a large piece of gauze.

Cooking time: ~ 6 - 12 years.

Sequence of actions:

1. I raise the jar of sour milk by 1 cm (you can take another container and immediately ferment the milk in it) and place it in a cold oven. Let's not pretend!
2. Heat 40 - 60 quills when set at temperatures between 120 - 150 ° C.
3. We remove the technology, remove the raw material from it until it is completely finished, it is possible for nothing.
4. Cover the sieve/dryshlyak with balls of gauze.
5. Step by step, the sire hangs on her, carefully making the sire angry.
6. The ends of the fabric are pressed with a knot - this way you can squeeze out most of the unnecessary raw material.
7. We forget about the cheese for a couple of years, until the cheese is gone. To remove the dry product, tie the cheesecloth and hang it over the bowl. If it's wet, it's too much to waste.
8. Periodically check the consistency of the sour cream. After reaching the required strength, transfer the finished product to a storage container.

When cooked in the oven with 3 liters of milk, you can extract 700 - 900 g of savory cheese.

Increase your respect! The strength of the final product and the acid level must be dependent on the content and correct souring of the output syringe. It may ripen, unless the peroxidation is removed immediately. These parameters are demonstrated by a product of three-day freshness.

Cooked in a microchicken oven

The simplest and fastest way to extract aromatic cheese from sour milk is to speed up a microwheat liver.

Cooking hour: ~5 – 15 minutes in the microwave oven + a few hours for cooling.

Sequence of actions:

1. The soured milk is poured into a container suitable for curing in a microfine oven. It is not difficult to cover it, although this option is also acceptable.
2. Turn on the microwave oven at full strength (calculate 700 - 750 W) for 5 minutes.
3. After the sound signal, the serum is checked. If it's clear - the cooking is finished, if the color is milky - you need to add a few more quills. The amount of time is a mental parameter, which you can determine for your stove without further investigation. It depends on the characteristics of the microfiber oven, as well as the shape and material of the container that is baked in it.
4. We are depriving the country that has settled down for a few more years until it comes to an end.
5. Once cooled to room temperature, the mixture is placed on a sieve to remove the marmalade from the finished product.

From 3 liters of sour milk, using a micro-furnace oven, you can extract 200 g of cheese, which can be stored in the milk and about 100% of the protein in the milk.

Added kefir

If you don’t have to wait an hour for the milk to sour, you can quicken it with kefir and prepare the cheese in a couple of years.

For a liter of milk we need 0.5-1.0 liters of kefir 1% fat. The more kefir you take for fermentation, the more pronounced the sourness of the finished product will be.

Sequence of actions:

1. Bring the milk to a boil.
2. Remove from stove, pour in new kefir, mix well.
3. Reduces at least 120 quills (can be added at night). During this hour, the sire suddenly jumped out from the orphan.
4. Process the finished product through cheesecloth. The less time you drain the liquid, the more watery syrup you will get as a result.

Recipe from the multicooker

Syr at the multi-cooker - the most popular "helper" of the daily mistress - is prepared just as quickly as in other ways.

The program can be copyrighted to the authorities. For example, “yogurt”, “pidigriv”, “whip”, “milk porridge”. The cooking time will probably vary from 15 minutes to one year. The main consideration when choosing a mode is the temperature to bring the water to a boil.

Sequence of actions:

1. The sour milk is poured into the multicooker bowl.
2. We select the program that suits you, if necessary, set the temperature to 80 degrees, turn on the appliance and forget about preparing for tasks with equipment for an hour.
3. After the required hour, shake the multicooker and let the syrup cool. The loan period is usually 3 – 4 years.
4. Place the product on gauze to allow the syrup to drain. If necessary, we lift the gauze near the knot or lightly squeeze it with our hands, similar to the methods already described.

The best recipe

If you need to prepare homemade cheese, you can quickly check the recipe, which allows you to literally cut 0.5 kg of the bottom ricotta in just a year.

We need:

• 3 liters of fresh homemade or store-bought pasteurized milk;
• a generous pinch of salt;
• 3 – 4 tbsp. l. lemon juice or 2 tsp. citric acid.

Sequence of actions:

1. We rinse the pan with cold water, pour in milk, salt, and add lemon juice/crystalline acid.
2. The mixture is heated over high heat or a water bath, stirring occasionally.
3. We continue the advanced stage until the appearance of “plastics” and the full separation of the siren.
4. Place the cheese on cheesecloth and add 45-60 quills to drain.

You can use another technology - bring the milk to a boil, remove from the stove, then add salt and lemon juice. Then you will need to mix the warehouse and squeeze out 7 hulls until the country begins to choke on plastics.

At this point, it is not a good idea to add a tablespoon of fatty tops, in order to extract the taste of the finished syrup, especially with the bottom and tops.

After the required time, to strengthen the ricotta from the syrup, as with all other methods, it is recommended to quickly use flour and gauze.

Technology of cooking without heating

Below are two ways to prepare cheese from sour milk, which includes thermal processing:

1. Once the milk has fermented, the curdled milk is simply placed on a sieve lined with gauze. Squeeze the liquid, remove the liquid and lower consistency fermented milk product, lower cheese, prepared in the oven, in a water bath, etc.
2. Place the kefir package overnight in the freezer, remove the “crystal” from the cellophane and place it in a container lined with gauze until completely defrosted and separated from the syrup.

Savory cheese from sour goat milk

The technologies for preparing syrup from cow's and goat's milk are identical. With one difference, what remains is more valuable. It promotes immunity, it is the goal of power. This means that the cheese itself is easily digestible, low-allergenic, and maximally rich in vitamins and microelements. In order for the goat's milk to sour, it took an hour to simmer. As is well known, the gentlemen speed up this process by adding boiling water and adding salt.

Such manipulations allow you to extract goat sour milk literally for free, for the washing of fermentation in a warm place. You can then choose how to make cheese from sour goat’s milk: in a multicooker, a microwave oven, or with the help of emergency heating.

Having secured verified recipes, you can easily master the complex technology of preparing homemade syrup and delight yourself with these tasty and brown culinary masterpieces.